Butter Cauliflower and Chickpeas is a delightful dish that perfectly marries the warmth of Indian cuisine with the health benefits of plant-based proteins. Whether you are a vegetarian, vegan, or simply someone looking to incorporate more wholesome meals into your diet, this recipe offers a comforting experience full of exotic flavors. It’s great for meal prep or as a quick weeknight dinner, providing a nutritious option for busy lifestyles. Did you know that chickpeas are a fantastic source of protein, making them an excellent substitute for meat in many recipes? They contain about 15 grams of protein per cup!
| Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
|---|---|---|---|---|
| 4 servings | 10 minutes | 20 minutes | 30 minutes | 350 |
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 can (15 oz) of chickpeas, drained and rinsed
- 2 tablespoons of butter or vegan butter
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 can (14 oz) coconut milk
- Salt to taste
- Fresh cilantro and mint for garnish
- Cooked rice or naan for serving
Instructions
Step 1: Start by heating the butter in a large skillet over medium heat. Once melted, add the finely chopped onion and sauté until translucent, about 5 minutes. This step is essential as it builds the base flavor of your Butter Cauliflower and Chickpeas.
Step 2: Next, add the minced garlic and grated ginger to the skillet. Sauté for an additional 2 minutes until fragrant. Make sure not to burn the garlic, as it can turn bitter.
Step 3: Sprinkle in the garam masala, cumin, turmeric, and red chili powder. Stir continuously for about 1 minute, allowing the spices to bloom and release their flavors. The aroma will be intoxicating!
Step 4: Add the cauliflower florets to the skillet, stirring to coat them in the spice mixture. Cook for about 5 minutes, allowing the cauliflower to soften slightly.
Step 5: Pour in the drained chickpeas and coconut milk, mixing everything together. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for about 15 minutes, or until the cauliflower is tender.
Step 6: Taste the dish and add salt as needed. If the sauce is too thick, you can adjust it with a splash of water or more coconut milk.
Step 7: Once cooked, remove from heat and let it sit for a few minutes. Garnish with fresh cilantro and mint before serving. This adds a refreshing contrast to the creamy sauce.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 15g |
| Fat | 20g |
| Carbohydrates | 35g |
| Fiber | 10g |
Tips, Shortcuts, and Variations
- Shortcut: Use pre-cut cauliflower florets to save time!
- Recipe Swap: Substitute coconut milk with cashew cream for a different flavor.
- Vegan Options: Ensure the butter is replaced with vegan butter, and you’re good to go!
- Flavor Boost: Add a squeeze of lime juice before serving for an extra zing.
- Meal Prep: This dish stores well in the fridge for up to 4 days, making it perfect for meal prep.
Kitchen Equipment Needed
- Large skillet or frying pan
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Serving bowls
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water or coconut milk to loosen the sauce if necessary.
Food and Drink Pairings
This Butter Cauliflower and Chickpeas dish pairs wonderfully with fluffy basmati rice or warm naan bread. For drinks, consider a refreshing cucumber mint lemonade or a light-bodied white wine, such as Sauvignon Blanc, to complement the flavors of the spices.
Enjoy this creamy, comforting dish and share the recipe with your friends! Don’t forget to subscribe to my blog for more delicious recipes!
Q: Can chickpeas replace butter?
A: Chickpeas cannot directly replace butter due to their different properties. However, they can be used as a substitute for meat or as a plant-based protein source in various dishes. In this recipe, butter is essential for flavor, but you can use vegan butter or oil for a dairy-free option.
Q: How many calories are in cauliflower chickpea curry?
A: The Butter Cauliflower and Chickpeas recipe contains approximately 350 calories per serving, making it a nutritious and filling option.
Q: Is this recipe gluten-free?
A: Yes! This Butter Cauliflower and Chickpeas dish is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Q: Can I make this recipe ahead of time?
A: Absolutely! This dish is perfect for meal prep. You can make it ahead and store it in the refrigerator for up to 4 days.
Q: What can I use instead of coconut milk?
A: If you’re not a fan of coconut milk, you can substitute it with cashew cream or plain almond milk for a different flavor profile.
Q: Can I add more vegetables to this dish?
A: Yes! Feel free to add seasonal vegetables like spinach, bell peppers, or carrots for extra nutrition and flavor.
